Peach-and-Brie Flatbreads with Spicy Cane Syrup

Peach-and-Brie Flatbreads with Spicy Cane Syrup

Fresh seasonal peaches shine atop these easy flatbreads.

Peach-and-Brie Flatbreads with Spicy Cane Syrup
Makes 2 servings
  • ¼ cup cane syrup
  • 1 teaspoon bold Creole seasoning*
  • 1 teaspoon hot sauce
  • ¾ teaspoon crushed red pepper, divided
  • ½ teaspoon paprika
  • 1 (8.8-ounce) package naan flatbreads
  • 4 ounces Brie cheese, sliced ¼ inch thick
  • 2 fresh peaches, pitted and thinly sliced
  • 1 tablespoon olive oil
  • Flaked sea salt, for sprinkling
  • Garnish: chopped fresh basil, crushed red pepper
  1. In a microwave-safe bowl, heat cane syrup on high in 10-second intervals until hot. Stir in Creole seasoning, hot sauce, ½ teaspoon red pepper, and paprika. Let cool completely.
  2. Preheat oven to 450°. Place a wire rack on top of a rimmed baking sheet.
  3. On prepared wire rack, place naan. Arrange Brie and peaches on naan. Sprinkle with remaining ¼ teaspoon red pepper. Drizzle with oil.
  4. Bake until cheese is melted and golden brown, 12 to 15 minutes. Drizzle with cane syrup mixture. Sprinkle with sea salt. Garnish with basil and red pepper, if desired.
*We used Tony Chachere’s BOLD Creole Seasoning.



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